Sweet Kitchen Cravings

0 Oreo Crust: In a food processor, add the Oreo cookies and pulse to fine crumbs. Add in the melted butter and pulse until the mixture is fully combined.
2 Lightly coat two 12-count mini cheesecake pans with cooking spray. Add about 1 Tablespoon of the crust mixture to each cheesecake tin and press firmly to compact it in the bottom. Place the pans in the fridge to chill while you make the cheesecake filling.
3 Cheesecake Filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and powdered sugar together until well combined and smooth. Mix in the vanilla.
5 Scrape the bowl and switch to the whisk attachment. With the mixer on low speed, slowly stream in the heavy cream. Once the cream is incorporated, turn the mixer to high speed and whip until the mixture is thick and looks like stiff peaks, about 20 - 30 seconds. Remove the bowl from the mixer and gently fold in the Oreo pieces.
7 Use a large piping bag to fill the prepared pans to the top with the cheesecake filling. Lightly smooth the tops of the cheesecakes with a small offset spatula. Refrigerate for 8 hours or overnight.
9 Once the cheesecakes are set, remove them from the tins by gently pushing the cheesecakes up and out from the bottom, then remove the metal base.
10 Ganache: Combine the chocolate and heavy cream in a heat-safe dish and warm in the microwave in 20-second increments, stirring in between until melted. Add a spoonful of the warm ganache to the center of each cheesecake and allow to cool slightly.
12 Pipe a dollop of whipped cream onto each cheesecake and top with a mini Oreo. Serve and enjoy!